Research

Smiling woman pointing at a large academic poster on a hallway wall

Sheryl Long wins NCIFT grad student poster competition

Food Science and Technology

Sheryl Long, a Ph.D. student co-advised by Drs. Luxin Wang and Erin DiCaprio, won the graduate student poster competition organized by the Northern California Section of the Institute of Food Technologists. Her research, titled “Survival of Salmonella, Listeria, and E. coli in Hydroponic Nutrient Solution,” assessed the behavior of common foodborne pathogens in fresh and recirculating nutrient solutions and provided scientific data for the risk assessment of fresh produce cultivated in controlled environment agriculture. 

A person's hands form a heart shape over their stomach, wearing a gray top.

What is Gut Health?

Food Science and Technology
Beyond the Hype: Experts Agree on a Clear Meaning for the Term

Walk down the aisles of many grocery stores and you’re liable to see claims about products that are “good for gut health,” from yogurt and kombucha to supplements and even sodas. But despite its popularity, the phrase can mean different things to different people and lacks a shared scientific definition.

Selina Wang

Selina Wang Named Faculty Director of the UC Davis Olive Center

Food Science and Technology

For nearly 20 years, the Olive Center at the University of California, Davis, has worked to improve the olive and olive oil industry through research, education and outreach. The center, known for its work in sustainable olive growing and improving olive oil quality, has named chemist Selina Wang as its faculty director to guide the next phase of research and innovation for the state’s growing olive industry.

ISAPP logo and picture of Dave Mills

Mills wins 2026 ISAPP Sanders Award for Advancing Biotic Science

Food Science and Technology

The International Scientific Association for Probiotics and Prebiotics (ISAPP) board of directors is pleased to announce the selection of the winner of the 2026 Sanders Award for Advancing Biotic Science: Prof. David Mills, Ph.D., a Distinguished Professor and researcher at University of California, Davis, USA. Through his 30-year career in microbiology, Prof. Mills has been a leader in elucidating the genomics of lactic acid bacteria and bifidobacteria, and has worked diligently to translate scientific insights into practical applications.

Resnick Center, courtyard-view rendering

New UC Davis Research Center Will Help Central Valley Provide Food Sustainably

Food Science and Technology
The Resnick Center for Agricultural Innovation will explore the future of food 

UC Davis researchers have made important findings about farming in recent years, providing insight into how to grow almonds with less groundwater and fewer pesticides, among other discoveries. Now, agricultural research is about to get supercharged at the school, thanks to a $50 million donation from the co-owners of one of the biggest names in almonds, The Wonderful Company.

UC Davis researchers developed an online tool that tracks agricultural leftovers to help reduce food waste and inspire new uses. (Gregory Urquiaga/UC Davis)

Turning Food Scraps into Opportunities

Food Science and Technology
Researchers Create New Tool to Track What’s Left After Processing Foods


For every juicy tomato or crunchy almond California grows, there’s a pile of pulp, hulls or scraps that often goes to waste. A new online tool, created by University of California, Davis researchers, tracks those agricultural byproducts aiming to find innovative ways to put them to use.

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